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Blueberry and vanilla ice cream in a handmade blue bowl
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Diabetic-friendly vanilla blueberry ice cream
Prep Time
5 mins
Cook Time
10 mins
Cooling and Churning
4 hrs
Total Time
4 hrs 15 mins
 

With this ice cream, you won't feel like you're settling for a lesser version of a wonderful dessert. You won't miss the refined sugar. It's that good!

Course: Dessert
Cuisine: American
Keyword: banana muffins for diabetics, diabetes, Ice cream
Servings: 4 1/2 cups
Ingredients
  • 1 3/4 cups heavy cream
  • 1 1/2 cups whole milk homogenized or 3 1/4% fat
  • 1/3 cup monk fruit erythritol blend sugar
  • 1/8 tsp fine salt
  • 2 tsp pure vanilla extract
  • 1 cup fresh blueberries
Instructions

  1. Prepare your ice cream maker ahead of time according to the manufacturer instructions. In our case, we used the Breville Smart Scoop™ ice cream maker. There’s no need to pre cool the unit in the freezer, since the unit has it’s own compressor.

  2. Place all the ingredients in a sauce pot, and whisk a bit to incorporate.

  3. Heat the pot on medium, whisking occasionally until small bubbles form on the edges of the cream mixture. Don’t let the mixture reach a boiling point! Take it off the heat.

  4. Pour the mixture into a bowl, cover it lightly with a paper towel or lid, but make sure not to seal it completely as the lid might pop from the heat.
  5. Place the bowl in the fridge (with a heat protector underneath) for a couple hours or until the mixture is completely cooled.
  6. Pour the ingredients into the ice cream bowl and start churning.

  7. Once the the ice cream reaches 2/3 of the churning time, add the blueberries and continue to churn.

  8. In about 45 minutes (depending on your ice cream maker), you’ll be rewarded with creamy delicious vanilla ice cream with blueberries.

Recipe Notes
  • Churn the ice cream longer for a harder consistency
  • Place the ice cream in a sealable container and put it in the freezer for future cravings. The better the seal, the longer it’ll last in the freezer.
  • Keep in mind that because of the monk fruit sugar blend, the ice cream will become harder in the freezer than regular ice cream. Take this ice cream out of the freezer about 25 to 30 minutes before you plan on eating it. Freeze it in portions for quicker thawing.
  • Feel free to substitute the blueberries with other favourites, like pecans, sugar free chocolate chips, etc.
  • We recommend using an ice cream maker for this recipe.